Eggs In Purgatory

Have y’all tried this delicious goodness?

It’s so crazy simple to make… and because it’s basically all eggs, tomatoes, and cheese, it fits my #hypothyroidism nutritional needs!

My kid loves it and the runny eggs earned a solid “A” from me!

Ready?

Eggs in Purgatory

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Course: Main Course
Cuisine: Italian
Keyword: eggs
Servings: 4

Ingredients
 

  • 8 Eggs
  • 2 tbsp Extra-virgin olive oil
  • 2 cloves Garlic 1 thinly sliced. 1 halved
  • 1 tsp Red-pepper flakes
  • 1 can Diced tomatoes 28oz
  • 1/2 tsp Sea salt
  • 1/2 tsp Black pepper
  • 2 tbsp Grated Parmesan,
  • 2 tbsps Unsalted butter

Instructions

  • In large skillet with a lid, heat oil over medium heat. Add sliced garlic and red-pepper flakes and cook about 1 minute - until garlic turns golden brown at the edges.
  • Stir in tomatoes, salt, and pepper, and turn heat to medium-low.
  • Squash tomato pieces (I used a potato masher) until tomatoes break down and thicken into a sauce, 20 to 25 minutes. Stir in Parmesan, butter, salt and red-pepper flakes to taste.
  • Make 6 divots into tomato sauce using back of a spoon. Crack an egg into each divot. Cover pan and cook until eggs are set (about 3 minutes for runny yolks!).
  • Sprinkle finished eggs with chopped parsley and more Parmesan.
  • Serve with garlic toast.
Mmmm... Did you make this recipe?Tag @girlplusfoodlv with hashtag #girlplusfood!
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Tags

gluten free, italian, low carb, naturally sweetened, nut free, world flavors


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  • Merlyn Sánchez says:

    This looks amazing!

  • Wow, this looks delicious! I’m definitely going to try this. Thanks, Carmen!

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